WHAT THIS RIGHT IS ALL ABOUT WHEN YOU JOIN US MONDAY AT 10 A.M. RIGHT HERE ON LIVE IN THE
D. MAY IS ASIAN, AMERICAN AND
PACIFIC ISLANDER HERITAGE MONTH
, SO WE THOUGHT WE WOULD TAKE
YOU TO A PLACE THAT IS SERVING
UP DISHES FROM ALL ACROSS THE
PACIFIC. IT HAS A LONG HISTORY
IN ANN ARBOR, BEING FIRST A
KOREAN RESTAURANT AND THEN
TRANSFORMING TO INCLUDE OTHER
ASIAN CUISINES. MICHELLE OLIVER
IS TAKING US TO DINE IN THE D AT
PACIFIC RIM. WITH SOME DISHES
INSPIRED BY JAPANESE FLAVORS AND
OTHERS FROM KOREA. PACIFIC RIM
IN ANN ARBOR GIVES YOU A TASTE
OF ITS NAMESAKE MENU. IT’S JUST
A SPECTRUM OF THE WHOLE PACIFIC
RIM OF CUISINES. IT’S AUTHENTIC
ASIAN, BUT JUST MY OWN. TAKE AN
OFTEN IT’S A CONTEMPORARY
VERSION RESTAURANT ORIGINALLY
OPENED IN 1980 WITH A DIFFERENT
NAME OUT AS A KOREAN RESTAURANT
CALLED KEANNA KOREAN CUISINE.
AND IN 2000, THE SON OF THE
ORIGINAL OWNER IS A FRIEND OF
MINE TOOK IT OVER AND WANTED TO
CHANGE IT TO INCLUDE OTHER ASIAN
CUISINES. THAT’S WHERE CHEF DUKE
TING COMES IN. NEVER SET FOOT IN
A RESTAURANT KITCHEN BEFORE I
JUST LOVE TO COOK AT HOME AND IN
THE MENU. IT’S KIND OF A
REFLECTION OF MY BACKGROUND. I
WAS BORN IN VIETNAM. MY FAMILY
FLED THE COUNTRY AFTER THE WAR
AND WE LIVED IN REFUGEE CAMPS IN
HONG KONG IN THE PHILIPPINES
IMMIGRATED TO CALIFORNIA. MY
WIFE IS KOREAN. SO I LEARNED
KOREAN CUISINE FROM HER MOM AND
GRANDMA AND MY MOM IS A GREAT
COOK. GROWING UP IN THAT KIND OF
ENVIRONMENT GAVE ME A SENSE OF
FLAVORS AND WHAT GO WELL
TOGETHER. WITH THE CHANGE IN
MENU CAME A CHANGE IN THE
RESTAURANTS, DESIGN CURTAINS, I
SEWED THE TABLES BOOTHS. ALL THE
WOODWORK DID MOSTLY. MYSELF I
LOVE HAVING A HAND IN ALL THOSE
DETAILS. I CAN’T WAIT TO DIG IN.
SO LET’S GET INTO THE MENU AND
WE’RE GOING TO START WITH ONE OF
THEIR APPETIZERS. THIS IS THEIR
UNAGI TAREEN TO START OFF WITH
SUSHI, RICE, AVOCADOS, BROILED
EEL, AND IT’S TOPPED WITH
MARINATED SEAWEED, SOY SYRUP AND
WASABI OIL. NEXT WE HAVE A CROWD
PLEASER, THE THAI STYLE CALAMARI
IN THE BREADING OF THIS IS A
TOGA ARASHI SPICE, GIVING IT A
NICE BIT OF FLAVOR THERE, AND
IT’S SERVED WITH THAI SWEET
CHILI SAUCE. NOW WE HAVE A
CHINESE INSPIRED APPETIZER WITH
THEIR CRISPY PORK BELLY SERVED
OVER CHILLED SOBA NOODLES ALSO
IS TOPPED WITH MARINATED SHOULD
TALK MUSHROOMS WITH A GINGER
MIRIN SAUCE. NEXT WE HAVE A DISH
THAT’S VERY CLOSE TO HOME FOR
THE CHEF. THIS IS THEIR SIA GONE
SPRING ROLLS, AND THIS IS BASED
AFTER HIS MOTHER’S RECIPE IN IT
IS TIGER SHRIMP. TAROT HAVE LOTS
OF NICE VEGETABLES IN THERE, AND
IT COMES WITH A CHILI LIME
DIPPING SAUCE. MOVING ON TO
ENTREES. WE HAVE THIS JAPANESE
STYLE. KYLE STABLE FISH, ALSO
KNOWN AS BLACK COD, AND IT
REALLY SOAKS UP THE MISO SAKE
MARINADE THAT THEY PUT ON IT.
IT’S SERVED OVER STIR FRIED
VEGGIES, AND IT’S DRIZZLED WITH
A SOY TAMARIND SAUCE. NEXT WE
HAVE A THAI INSPIRED ENTRY WITH
THEIR SEARED SEA SCALLOPS. NOW
THESE ARE SERVED OVER A BED OF
JASMINE COCONUT RICE, AND IT’S
IN THIS SAUCE WHERE THEY REALLY
GET THE THAI INSPIRATION.
COCONUT MILK, GINGER, A LITTLE
BIT OF CARROT JUICE, LEMON GRASS
AND THAT CURRY FLAVOR. IT’S
SERVED WITH A SIDE OF SAUTEED
VEGGIES. THIS IS THE KOREAN
MARINATED RIB EYE, AND IT’S
THEIR TAKE ON A BB MAP THE RIB
EYE STEAK. IS MARINATED IN BO
GOLDIE SEASONING. THEY’RE
SERVING IT OVER RICE. WITH
SAUTEED VEGGIES, A LITTLE BIT OF
KIMCHI, AND IT’S FINISHED WITH A
QUAIL EGG AND FINALLY, ONE OF
THEIR MOST POPULAR DISHES, THE
SEARED BIGEYE TUNA. IT SERVED
WITH CRISPY SUSHI RICE AS WELL
AS THE HICK IN THE SALAD, AND
IT’S FINISHED WITH A GINGER MISO
SAUCE, WASABI OIL AND SOY SYRUP.
OKAY. I DON’T KNOW HOW WE
MANAGED TO NOT START EATING
ALREADY. YOUR WILLPOWER NOW,
THANK YOU FOR THAT. SO WHAT DID
YOU BRING IN FOR US TODAY? SO
THESE ARE MY TWO FAVORITE DISHES
THAT I TRIED WHEN I WAS THERE.
THIS IS THE RIB EYE. IT’S KOREAN
MARINATED, WHICH MEANS IT KIND
OF HAS LIKE THAT BUG GOLGI
SEASONING TO IT. THINK OF IT AS
LIKE A REALLY FANCY BIBIMBAP.
OKAY AND THEN IN FRONT OF TOTTI
FOR HER, WE HAVE THIS STABLE
FISH, WHICH IS ALSO KNOWN AS
BLACK COD. IT’S REALLY RICH AND
BUTTERY. THINK OF IT KIND OF
SIMILAR TO A CHILEAN SEA BASS.
OKAY SOAKS UP THAT SAKE, MISO
MARINADE AND IT HAS THAT SOY
TOMORROW. TAMARIND SAUCE ON TOP
OF IT. WE GOTTA GLUTEN FREE.
THIS ONE CAN BE MADE GLUTEN
FREE. SHE’S SHARING. I LIKE HOW
LIKE HOW PLIGHT SHE IS. SHE’S
LIKE I’M SHARING BEFORE I’M
TRYING. JASON, WHAT DO YOU THINK
OF THE STEAK? PHENOMENAL. I’M
VERY CURIOUS ABOUT THIS. YES AND
THEN YOU JUST DOUBLE DIP. I DID
NOT. HE’S HE’S WIPED. WE HAVE IT
ALL ON TAPE. WE CAN GO BACK TO,
UM AND THEN AS THEY’RE EATING
THAT ALSO DESCRIBED THIS ONE.
THIS IS ONE OF THEIR PORK BELLY
APPETIZER THAT HAS SHIITAKE
MUSHROOMS AND TAP IN CHILLED
SOBA NOODLES ON THE BOTTOM. THIS
IS ANOTHER GREAT DISH HIGH.
THESE WERE ALL JUST PHENOMENAL
STEAK. I DON’T EVEN KNOW HOW
WHAT DO YOU THINK OF THE FISH TO
TASTE IT RIGHT NOW. THE FISH IS
GREAT. I LIKE THE TAMARI SAUCE.
IT’S LIKE A SUPER, UM,
CONCENTRATED SOY SAUCE. YES YES
, REDUCED, I THINK RIGHT SO MUCH
FLAVOR. BOTH OF THESE DISHES
HAVE SO MUCH FLAVOR. I COULD
DRINK SOY SAUCE. THAT’S HOW MUCH
I LOVE IT. OH, THAT’S AWESOME.
I’M GOING TO TRY THE SPICY. READ
SOMETHING OVER HERE WITH THE
MEAT. YES THAT’S BASICALLY KIND
OF LIKE A GO TO ZHANG SAUCE,
BECAUSE THAT’S ALL KIND OF
KOREAN INSPIRED EACH DISH KIND
OF HAS A HOME COUNTRY THAT IT’S
MOSTLY FOCUSED ON. YOU LIKE IT
WITH THE SAUCE? PHENOMENAL RIGHT
. THIS IS A THIS IS A GOOD
PLACE. THIS IS A REALLY GOOD
PLACE. I LOVE THIS HERE. THIS IS
IN THE SAME LEAGUE AS MISS KIM.
DIFFERENT DIMENSION RIGHT NOW.
I’M SORRY. AND I KNOW YOU HAVE,
LIKE A WHOLE SHOW TO DO. UH, SO
THE CHEF, UM, DEFINITELY HAS
NEVER STEPPED INTO A KITCHEN
BEFORE. I JUST AM SO IMPRESSED
BY THE FACT THAT HE JUST KIND OF
LEARNED AS HE WENT. HE WAS ONE
OF THOSE GUYS ANYTHING. HE
TOUCHED YOU INTO GOLD. HE WENT
TO YALE WAS PREMED AND THEN WAS
JUST LIKE, HEY, I’M GONNA GO TRY
BEING A CHEF INSTEAD. NEVER
HAPPENS. YOU NEVER PICK UP THE
ENTIRE PLATE, RIGHT? HAS BEEN
EYEING THIS ALL MORNING. THEY
ALSO HAVE A PATIO THAT WE SHOULD
TALK ABOUT. UM, AN ARBOR HAS
SHUT DOWN PART OF THE STREETS
RIGHT NOW AND TO ALLOW
RESTAURANTS TO EXPAND PARKING.
SO IF YOU WANT TO EAT OUTDOORS,
ENJOY THE BEAUTIFUL WEATHER
WE’VE BEEN HAVING. AND SOME
DELICIOUS FOOD. THIS IS
DEFINITELY A PLACE TO DO IT SO
THAT THEY HAVE THE EXPANDED
PATIO BECAUSE OF THAT, WE’RE IN
LOVE, RIGHT? OKAY SOME STAKE IN
THE BROWN SAUCE IN HEAVEN RIGHT
NOW WE’RE LOCATED LOCATED AT
SPECIFIC ROOM IS LOCATED AT 114
WEST LIBERTY STREET IN DOWNTOWN
AND ARBOR. MICHELLE THANK YOU SO
MUCH. YOU’RE WELCOME. THIS IS
AWESOME. HONESTLY IF WE LIVED IN
OUR ROAD BE LIKE MONDAY AT MISS
KIM TUESDAY HERE, JUST AROUND
ALL THOSE DIFFERENT PLACES OF AN
ARBOR. WELL, IF YOU LOVE ALL
THINGS FOOD RELATED IN METRO
DETROIT. AND YOU WANT RESTAURANT
RECOMMENDATIONS AND BEHIND THE
SCENES CHATS WITH FELLOW FOODIES
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THE BEST FOOD. AROUND TOWN. WHAT
DID YOU HAVE IN FRONT OF YOU
AGAINST THE PORK BELLY? PORK
BELLY SHOULD TRY THAT. YOU WANT
TO TRY THAT YOU HAVE TO ALL
RIGHT. ONLY BE RIGHT. OKAY
ALRIGHT. DON’T MIND ME MY
FINGERS. ALRIGHT, GOOD FOR IT’S
NICE AND CRISPY. THINK HE’S
GOING TO LIKE THE RIGHT COMING
UP NEXT ON LIVE IN THE D. SOME
BIG TIME CELEBS WELCOME BABIES
TO THE WORLD HERE ABOUT THEIR
NEW ADDITIONS. WOW. RIGHT ON THE